These cookies are high in fibre and are a source of protein, so you can feel a little less guilty about eating them. For a gluten-free version, replace the oats with extra quinoa or another grain of your choice. (This recipe was adapted from: http://kazualkreative.com/).
2 cups cooked quinoa (2/3 cups dry cooked with 1 1/3 cups water–for instructions, click here)
1 cup rolled oats
3/4 cups natural, salted peanut butter
1/3 cup honey
1/2 cup dry shredded unsweetened coconut
1/2 cup chocolate chips
Preheat the oven to 325˚F (170˚C). Mix all ingredients together in a bowl (I find it works best to mix all ingredients but the chocolate together while the quinoa is still warm). Form into cookies, flatten, and place on a parchment paper-lined cookie sheet. Bake for 30 minutes (or until golden brown). Makes 24 cookies. Store in the fridge or freezer.
View original post 17 more words